Chicken Pecan Wrap Recipes

Steps:

• 1. Toast the pecans for 6 minutes in a 375 degree oven. Cool and chop roughly. Place in a large bowl.
• 2. Cook the chicken breasts (two large ones, boneless). Cool. Dice. (This should be about 4 cups of diced chicken). Put this in the large bowl.
• 3. Dice the celery and add it to the bowl. Dice the apples up and add to the bowl. Add the lemon juice and zest. Stir this all together well.
• 4. Cut the grapes in half, and add them, the spices and the remaining ingredients to the bowl. Stir together well.
• 5. *** Serve on warm soft flour tortilla shells or on romaine lettuce leaves.

Steps:

• 1. In skillet add butter and when heated add chicken and saute until juices run clear, add onion and pepper and cook for about 5 minutes, add pecans and sour cream and stir until heated through.
• 2. Spoon about 1/2 cup of mixture down the center of each tortilla, top with cheese, salsa and lettuce and fold in sides.

Steps:

• Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.
• Preheat oven to 375 degrees F (190 degrees C).
• Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.